Protection of polyunsaturated oils against ruminal biohydrogenation and oxidation during storage using a polyphenol oxidase containing extract from red clover - Gadeyne, F.; Van Ranst, G.; Vlaeminck, B.; Vossen, E.; Van der Meeren, P.; Fievez, V. (Food chemistry, 2015)
Keywords: Animals; biohydrogenation; catechol oxidase; Catechol Oxidase - chemistry; Catechols; crosslinking; Dietary Fats, Unsaturated - metabolism; Emulsion; emulsions; Emulsions - chemistry; Encapsulation; Fatty Acids - chemistry; Fatty Acids, Unsaturated - chemistry; fish oils; Fish Oils - chemistry; Food Preservation - methods; Gas Chromatography-Mass Spectrometry; Hydrogen - chemistry; linseed; Linseed Oil - chemistry; Lipid Metabolism; lipid peroxidation; Oxidation; Oxidation-Reduction; Oxygen - chemistry; plant tissues; Polyphenol oxidase; Polyunsaturated fatty acids; Rumen; Ruminal biohydrogenation; ruminants; surface area; Thiobarbituric Acid Reactive Substances; Trifolium - enzymology; Trifolium pratense; Encapsulation; Ruminal biohydrogenation; PUFA; Polyunsaturated fatty acids; BH; RC+CAS; TBARS; PPO; Emulsion; CAS; EPA; 4-MC; SPME–GC/MS; Oxidation; 4-HR; DHA; Polyphenol oxidase